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Thursday, January 2, 2014

QUICK & EASY, CHUNKY, SPICY, CREAMY VEGAN MULLIGATAWNY SOUP

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An easy, healthful recipes to start the New Year! (I will start blogging in earnest soon, I promise!) Happy New Year, everyone!





BRYANNA'S NEW VERSION OF VEGAN MULLIGATAWNY SOUP
Serves 6
This new version is super-easy and a bit chunkier, spicier and creamier than the older one that is in my book "The Fiber for Life Cookbook"-- very yummy!

1 tablespoon olive oil
                                                          1 large onion, chopped
2 stalks celery (with leaves), chopped
2 medium carrots, scrubbed and chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon golden or red curry paste or powder
about 1/2 tsp. chile flakes (or to taste)
1 tsp. ground cumin
5 cups of "chickeny" vegan broth (I like this one)
1 green bell pepper, cleaned and chopped
1 red bell pepper, cleaned and chopped
1 cup tomato juice + 2 tablespoons tomato paste
(I just used the thick juice from the canned Italian tomatoes we buy)
1 1/2 cups cooked or canned (15 oz. can) chickpeas, rinsed and drained
2 cups vegan "chicken-y" strips, OR reconstituted Soy Curls (see this page for info) 
One 14 oz. can lite coconut milk OR 1 1/2 cups any plain nondairy milk+ 1/4 cup coconut flour
1 apple, chopped fine
salt and freshly-ground black pepper to taste
To Serve:
about 3 cups of steamed brown Basmati rice

In your soup pot, heat the oil over medium-high heat.  Add the onions, celery, carrots and garlic.  Saute for several minutes, until the onions have softened, adding a squirt of water as necessary to keep from sticking. Alternatively, microwave the mixture in a covered microwave-safe casserole for about 7 minutes.

Either way you cooked it, mix the onion mixture in the soup pot with the grated ginger, curry paste or powder, chile flakes and cumin.  Stir over medium-high heat for a minute or two. Stir in the broth and add the peppers, tomato juice, chickpeas and vegan "chicken-y" strips.  Bring to a boil, then turn down to a simmer, cover and cook for about 10 minutes.
Stir in the coconut milk (or alternate) and the apple and simmer for about 5 more minutes.  taste for salt and pepper.  To serve, add about 1/2 cup of steamed brown rice into the middle of the soup in each bowl.

Enjoy!



1 comment:

Laura @ This is Thirty said...

How delicious! I'm on a soup kick right now and this will hit the spot!